Crushed New Potato Salad with Mustard Dressing
What better way to enjoy potatoes than crushed with mustard dressing and parsley.
Serves 4-6
Recipe by Claire Aldous
Photography by Vanessa Wu
From issue #27
Sept. 1, 2015
ingredients
800 grams small waxy potatoes, washed
3 spring onions, finely sliced
2 tablespoons chopped flat-leaf parsley
Dressing
4 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1-2 tablespoons white wine or sherry vinegar
sea salt and freshly ground pepper
Method
Dressing: Whisk the ingredients together in a large bowl and season. Cook the potatoes in boiling, well salted water until just tender. Drain well.
When cool enough to handle, peel if desired. Lightly flatten with the palm of your hand and add to the dressing. Toss gently to combine. Fold through the spring onions and flat-leaf parsley to serve.
